Basil Lemon Linguine With Cannellini
(Serves 4-6.)
Ingredients:
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1 can (15 oz) cannellini beans, rinsed and drained well (or 1-2 cups of cooked & drained dry white beans)
1 lemon
4 Tbsp olive oil
1 cup fresh basil leaves (packed tight in cup)
1/2 tsp salt
1/4 tsp black pepper
reserved pasta cooking water
fresh grated Parmesan for serving
Directions:
- Cook pasta in a large pot of boiling, salted water, until just tender, not over cooked.
- Add beans to pot just before draining, stir, then drain pasta and beans into a colander over a pot to reserve cooking liquid.
- When linguine is totally drained, dump it with the beans into the cooking pot, cover and keep warm.
- While you're cooking the pasta, put a small skillet on the stove over medium heat and pour in 2 tablespoons of the olive oil.
- Over the skillet, zest the whole lemon, cooking and stirring in the olive oil, about 1 minute, until fragrant and just turning golden in color; remove from heat.
- Into a food processor or blender, scrape the cooked lemon zest, oil and all, and the basil.
- Then juice all the lemon and pour the juice into the food processor, plus the salt and pepper.
- Now turn the food processor on and process until smooth.
- Start adding the reserved pasta liquid into the food processor, 1 tablespoon at a time, processing, adding, processing, until you have your desired consistency. (You may use around 1/2 cup of reserved liquid for this process, more or less.)
- When you have your basil sauce ready, pour into the hot linguine/bean mixture and toss until coated well.
- Serve hot, sprinkled with freshly grated Parmesan cheese.
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